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Gluten Free Spiced Pumpkin Biscuits

Who's have thought pumpkin was so versatile? You can use in in cakes, soups, tarts, bread and even biscuits. These gluten free beaut's made with pumpkin puree are reminiscent of ginger bread men, they have that kind of spiciness too it. Great for kids with the hidden veg in there, they will never know it is there!

Added 16th October 2016
Updated 31st January 2021
Recipe by Alison Wheatley

This recipe is...

  • FODMAP Friendly FODMAP Friendly
  • Low Fat Low Fat
  • Vegan Vegan

Ingredients

330g gluten free plain flour
1tsp baking powder
2tsp ground cinnamon
1tsp ground ginger
1/2tsp nutmeg
1/4tsp ground cloves
250g caster sugar
200g pumpkin puree
2tbsp vegetable oil
  • Preparation Time: 15 Mins
  • Cooking Time: 15 Mins
  • This recipe makes 16 biscuits

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. In a large bowl mix together the plain flour, baking powder, cinnamon, ginger, nutmeg, cloves and caster sugar.

2. Add in cool pumpkin puree (you can buy this in a can or in autumn you can make it from scratch by chopping pumpkin flesh into chunks, place in a pan with boiling water and allow to cook through, pumpkin in done once it is soft. Drain and cool slightly, then place in a blender and blend until smooth) and vegetable oil and mix into a dough.You should get a slightly loose dough but a dough that you can still hold.

3. On a well floured surface roll out the dough until it is about the thickness of a 1 pound coin. Cut with a pumpkin shaped cutter (or you can just make them round if you like) and place on a greased baking tray.

4. Place the biscuits in an oven preheated to gas mark 5 and bake for 12-15 minutes until well browned. Remove from the tray and allow to cool on a cooling rack.

Nutritional Information (Per biscuit)

Calories Carbs Fibre Fat Sugar Protein
159 35g 1g 2g 16g 0g

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